Build the Base

In a large, deep skillet over medium heat, sauté the pancetta until crispy, about 5 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate. Keep that glorious fat in the pan.

Sear the Chicken

Season chicken with 1 tsp kosher salt and 1/2 tsp black pepper. Increase the heat to medium-high and sear the chicken in the pancetta fat until golden (about 3 mins per side). Remove chicken to a bowl or plate, cover so the chicken does not dry out, and set aside.

Sauté the Mushrooms & Aromatics

Add butter to the same pan. Add mushrooms and sear until browned and slightly crisp, about 3 minutes per side. Stir in shallots and garlic, cooking for 2 minutes until fragrant.

Deglaze with Madeira

Pour in the Madeira wine, scraping the bottom of the pan to release the flavorful brown bits. Let it simmer and reduce by half.

Build the Sauce

Whisk in the chicken stock, heavy cream, sour cream, and Dijon mustard. Add 1 tsp kosher salt and 1 tsp freshly cracked black pepper. Bring to a gentle simmer. Let the sauce thicken for 5-7 minutes.

The Finish

Add the chicken and the pancetta back into the pan. Toss in your al dente pasta and a splash of reserved pasta water. Add the balsamic vinegar and stir until everything is coated in the sauce.